g Cookin Corne a, Tips To Help You Warm Up With Fresh Mushroom Soup (NAPSA)—Mushroomsadd something special to a meal and mushroom soupis a classic example But mushrooms give us more than great taste Did you know that mushrooms help contribute to our daily intake of potassium, selenium and riboflavin? Plus, mushrooms are low in fat and have only 20 calories per serving Try “Light ’n Creamy Fresh Mushroom Soup” soon This soup has only six gramsof fat per serving, yet tastes rich and delicious Prepare your favorite grilled sandwich while the soup simmers—and dinneris served Time-saver tip: Cook up a double batch and freeze half for another dinner 1 1 % 1 % % % Licut ’N CREAMY FresH Mussroom Soup tablespoon butter cup diced carrots cup thinly sliced green onions(scallions) teaspoon minced garlic teaspoonsalt teaspoon dried thyme or oregano leaves teaspoon ground black pepper 1% pounds white mushrooms, sliced (about 9 cups) 1 can (14% ounces) ready-toserve chicken or vegetable broth 1 cup white wine or water 1% cups lowfat milk In a large saucepan over Mushroom soup tastes creamy— without the cream medium-high heat, melt butter Add carrots, onions, garlic, salt, thyme and pepper; cook,stirring often, until onions just begin to brown, about 5 minutes Add mushrooms, broth, and wine; bring to a boil; cook for 1 minute Using a slotted spoon, remove 1 cup of the veg- etables; set aside In a blender or food processor, place half of remaining soup from the saucepan; puree until smooth; remove to a bowl; repeat with remaining mixture; return entire pureed mixture to saucepan; stir in milk and reserved vegetables Simmerjust until heated through, about 5 minutes If desired, garnish with thinly sliced green onion YIELD: 4 portions (about 6 cups) Per portion: 153 cal; 6 g fat; 10 g protein; 17 g carbohydrate
